Charlyn’s Web

Chocolate cake to be exact.

I didn’t get a good shot of just the cake. Since the focus was on a certain young lady’s birthday, I guess that isn’t a bad thing.

It looks like a regular chocolate cake, right? Little would you know that the frosting had one pound (16 ounces) of semi sweet chocolate in it. And butter. And 1 1/4 cup heavy whipping cream. Do I hear your arteries clogging? Are you drooling on your key board? Eeeewww!

It was yummy. The cake itself, made from scratch with my own two hands (and the electric mixer) was also very good. It had butter in it too, of course, and two kinds of chocolate. It’s an America’s Test Kitchen recipe and, oh is it good. You have to have a bit of patience making it though, as with most of their recipes. I made it without a standing mixer and thought it turned out fine; just be patient and make sure things get mixed well.

I had one part that didn’t go totally smoothly. The recipe for the frosting says to melt the chocolate and (separately) heat the butter and sugar, etc. then combine these two with the cream. It’s too warm for it to whip up at this point and so to cool it down you place the bowl into a larger bowl filled with cold water and ice. The tricky part is to get it to the desired temperature of 70 degrees. If it’s too cold, it will seize up, if too hot then it will not whip up all light and fluffy. I cooled it in the water bath for a bit then did the scientific thing of testing it with my finger. It was clean! (and then I got to lick it too!) I don’t have a thermometer that reads that low. I thought it felt pretty cool, and not wanting it to get too cool went ahead and started to whip it with my hand mixer. It wasn’t getting lighter in color nor was it whipping up all “fluffy” like. I mixed, and mixed, and mixed. I finally decided, after referring to the recipe again (and again, and again) that the mixture was too warm still. So I plopped it back into the water bath and continued to beat it. And then the miracle happened. It got lighter in color and fluffy in texture. It looked lovely and was great to work with when putting it on the cake.

It was worth the effort.